Penne with Artichoke Sauce

From EatingWell: March/April 1994 — Subscribe Now!

Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.

6 servings

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, finely chopped
4 large artichokes, trimmed
1 cup water, divided
1/2 cup dry white wine
1/4 teaspoon dried oregano
Salt & freshly ground pepper, to taste
12 ounces whole-wheat penne, mostaccioli or rigatoni

Preparation

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with 3/4 cup water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until the artichokes are tender, about 10 minutes. Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat.
Transfer about 1/3 of the artichoke mixture to a blender or food processor, add the remaining 1/4 cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the artichoke sauce. Toss well and serve.

Nutrition

Per serving: 286 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 56 g carbohydrates; 10 g protein; 11 g fiber; 167 mg sodium; 449 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Folate (18% dv), Magnesium (17% dv), Fiber (49% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1/2 fat